Viewing entries tagged
shellfish

Mussels in Tomato Broth with Bacon

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Mussels in Tomato Broth with Bacon

Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.

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Lobster Pot Pie

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Lobster Pot Pie

In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry.

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Spicy Glazed Spot Prawns Served Whole

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Spicy Glazed Spot Prawns Served Whole

While the bright orange shell of these cooked prawns bears resemblance to shrimp, I find their meat to be more similar to tender lobster tails than to shrimp.

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Steamed Mussels in White Wine Garlic Broth

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Steamed Mussels in White Wine Garlic Broth

I love serving a large steaming batch of mussels and placing them in the middle of the table so that people can just dig in.

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Garlic Crab Fried Rice

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Garlic Crab Fried Rice

This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.

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Surf & Turf with Garlic Herb Butter

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Surf & Turf with Garlic Herb Butter

This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.

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Baked Stuffed Shrimp

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Baked Stuffed Shrimp

In this recipe colossal shrimp are stuffed with cracker and crab filling, then drizzled with butter and baked until cooked through but still moist.

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Hawaiian Garlic Butter Shrimp

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Hawaiian Garlic Butter Shrimp

I wanted to replicate the shrimp served at shrimp trucks on the North Shore of Hawaii served with rice and sweet pineapple. The goal is juicy shrimp loaded with seasoning, visible garlic, hints of lemon and lots of butter. It’s basically shrimp scampi with rice substituted in for the pasta.

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Creole Jambalaya

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Creole Jambalaya

Typically there are two main types of jambalaya, Creole and Cajun. Creole, or red jambalaya, is made with tomatoes along with the meat and vegetables. Cajun jambalaya does not have tomatoes and is more of a brownish color. 

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Creamy Seafood Sauce Over Shrimp & Scallops

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Creamy Seafood Sauce Over Shrimp & Scallops

This rich and creamy sauce tastes delicious over any variation of seafood. Atop a bed of white rice, it makes a very satisfying dinner. I lose all self-control with this sauce; I have been known to lick the remaining sauce off of my plate.

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Grilled Honey Lime Shrimp Tacos

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Grilled Honey Lime Shrimp Tacos

Quick and easy, these grilled shrimp tacos are a lighter alternative to meat filled tacos.

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Shrimp Scampi Risotto

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Shrimp Scampi Risotto

One time I was making shrimp scampi risotto for dinner with my friend Kirsten when we were living in Malibu and while searching for the risotto rice at the local grocery store when we ran into Eva Longoria. Of course she was wearing six-inch heels and a designer dress while doing her grocery shopping. She dropped her can of soup on the ground so I picked it up for her. You could say that we are friends now.

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